Blacken capuns

Ingredients for 4 persons

  • • Per person 4 – 6 young fine blacken leaves (alpine sorrel leaves)

Spätzli dough:

  • 2 cups flour
  • 1 cup water
  • 2 eggs
  • ½ salsiz
  • 1 onion
  • 1 tsp salt
  • a few mint leaves, finely chopped
  • some chives, finely chopped


  • grated alp cheese
  • 4 dl milk
  • 4 dl water
  • some butter



Wash the blacken leaves thoroughly, blanche briefly and let drain.

Pour all ingredients for the Spätzli dough into a bowl and stir well until the dough bubbles. Let stand for half an hour.

Put some Spätzli dough on each blacken leaf and roll up the leaf. Cook the capuns on either side with some butter in a frying pan, so that they stick together well.

Place the capuns in a greased gratin dish and pour half bouillon half milk over them. Then sprinkle the alp cheese on top.

Bake in the oven for about 30 minutes.

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